Reviewed: Jan. 21, 2012

Made this for dinner last night and served it with Lemon Basmati Rice. My husband and I both loved it. Would definitely make this again.

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DWASSLEN

Reviewed: Jan. 4, 2012

My family loved it! Followed recipe as written except I omitted salt altogether, left the excess marinade on our salmon and baked it at 400 for 20 minutes (roughly). It was fantastic. Just enough bite for my husband and almost 7 year old son. And me. We love Indian food and enjoy making it often. I served this over simple saffron rice (rice, water, and a bit of saffron in the rice cooker) and there are no leftovers. Thanks, we will be making this again. I also think the marinade would make a fantastic dip and plan to make some soon. Maybe with a bit of sour cream to thicken it up a bit...or use greek yogurt instead of the organic stonyfield my husband bought.

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Reviewer:

rugby1212

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 22, 2011

I did not think flavor went well with salmon. I marinaded salmon overnight(as the recipe said)and add more yogurt to mixture. I prepared two fillets with this recipe, and after I ate the first fillet, I poured honey glaze over the second one to see if it would give salmon more flavor, but it still did not work. The baste was too watery during the cooking process, and I had to pour some juice out the pan halfway through cooking salmons. Instead of garlic cloves, I substituted garlic powder, everything else was the same. Overall, I was not satisfied with dish.

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Sabray

Reviewed: Oct. 6, 2011

This recipe is excellent! Next time I will halve the salt as it was a bit salty and I used a little less cayenne than was called for because my spice tolerance isn't great. This would also be a delicious marinade on chicken or tofu if your family doesn't all enjoy salmon. I'm a vegetarian who eats fish, but I'm excited to try this with seitan or tofu. I will definitely be making this again with salmon as well--thanks for the recipe!

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Marci

Reviewed: Sep. 28, 2011

This was absolutely delicious! I cooked it for my husband and a couple of friends. They all loved it and asked for the recipe. Instead of regular plain yogurt I used Chobani's plain Greek yogurt. Also think that 1/2 Tbsp of Cayenne is a bit too much. Was overpowering, so the second time I cooked it I used 1/4 Tsp instead.

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Reviewer:

Bine

Reviewed: Sep. 26, 2011

This is my first allrecipes review. This salmon is short of oustanding. I prepare as directed. No changes no substitutions needed. My husband loves it as is. Have also made with chicken. Super yummy. Thanks for the wonderful recipe!

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Reviewer:

Reptile Lover

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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: May 25, 2011

I baked my salmon at 400 for 25 min. It was delicious!

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Reviewer:

LisaWI

Reviewed: May 21, 2011

This was yummy and easy! The only change I made was using greek yogurt instead of regular yogurt. I also didn't remove the excess before baking. The flavor was wonderful and it had just the right amount of spiciness. I'll be making this again.

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Jugi

Reviewed: Oct. 22, 2010

I love salmon, and usually prefer it plain and simple - no overpowering sauces or marinades, BUT....this was by far the best salmon I have ever tasted! Mine actually marinated nearly 24 hours - I was kicking myself all day thinking I should have prepared it in the morning instead of the night before, but the end result was PERFECT! Nice bite of spice, cilantro, garlic and ginger on the outside, perfectly moist, tender salmon on the inside. My only change was to use Greek yogurt (all I had) thinned down a bit with some water. Can't say enough about this one! I LOVE it!!

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